Description
These Dark Chocolate Raspberry Bars combine a buttery, crumbly crust with a tangy raspberry jam layer and a rich dark chocolate topping. Perfectly balanced in sweetness and texture, these bars are a delightful treat for any occasion, featuring a luscious blend of fruit and chocolate that’s both elegant and easy to make.
Ingredients
Scale
Crust
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 2 cups all-purpose flour
Filling
- 3/4 cup raspberry jam (seedless preferred)
Chocolate Topping
- 1 1/2 cups dark chocolate chips or chopped dark chocolate
- 2 tablespoons heavy cream
Optional Garnish
- Fresh raspberries
- Powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, ensuring an overhang on the sides for easy removal later.
- Make the Crust Dough: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Add the salt and gradually mix in the all-purpose flour until a crumbly dough forms.
- Form the Crust: Press the dough evenly into the bottom of the prepared baking pan and prick the surface with a fork to prevent bubbling during baking.
- Bake the Crust: Bake the crust in the preheated oven for 18 to 20 minutes or until it turns lightly golden.
- Cool and Add Raspberry Jam: Remove the crust from the oven and let it cool for 5 to 10 minutes. While still warm, spread the raspberry jam evenly over the crust.
- Melt Chocolate Topping: In a microwave-safe bowl or over a double boiler, gently melt the dark chocolate with the heavy cream until the mixture is smooth and glossy, stirring well to combine.
- Spread Chocolate Layer: Pour the melted chocolate evenly over the raspberry jam layer and spread it smoothly with a spatula.
- Chill to Set: Refrigerate the assembled bars for at least 2 hours or until the chocolate topping is fully set.
- Slice and Garnish: Use the parchment paper overhang to lift the bars out of the pan. Slice into squares or rectangles and optionally garnish with fresh raspberries or a dusting of powdered sugar before serving.
Notes
- Use seedless raspberry jam for a smoother texture that spreads easily over the crust.
- Melt chocolate gently to avoid burning; use short bursts in the microwave or a low simmer in a double boiler.
- Allow the bars to chill thoroughly to ensure clean cutting and crisp layers.
- Store bars in an airtight container in the refrigerator for up to 5 days.
- For added flavor, consider adding a teaspoon of vanilla extract to the crust mixture before baking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
